Extreme Cuisine

1 tb Soy sauce

1 tb Coconut milk

1 3/4 ts Curry powder

3/4 ts Salt

4 ts Vinegar, cider

2 ts Gingerroot, minced

5 Chilies, mild green

3 Garlic clove

1 1/2 ts Garlic, minced

1 c Celery, diced

3/4 c Carrot, grated

16 Spring roll wrappers

3/4 c Pickled ginger juice or:

2 tb Oil, peanut

2 ts Soy sauce

1 ts Vinegar, white

1/2 lb Chicken, ground

3/4 ts Sugar

1 tb Cornstarch

——-dipping sauce——–
2 Chilies, yellow wax

1 Cilantro, bunch, minced

2 Jalapeno chilies, minced

2 c Napa cabbage, diced

1 c Cellophane noodles

1 Egg yolk, beaten

3/4 c Unseasoned rice vinegar

Salt to taste Soften cellophane noodles and cut into 2-inch lengths.
Dissolve cornstarch in 1 T water.
Cut chilies in halves. Marinate chicken for 1 or 2 days in bag with 1 T.
soy sauce, coconut milk, white vinegar, and 3/4 t.
curry powder.
Heat 1 to 2 T.
oil in wok and stir fry chicken until mostly white.
Remove, set aside, and then clean wok.
Combine salt, sugar, remaining soy sauce and cider vinegar.
Place in wok with chicken.
Heat through, add cornstarch, and cook 2 to 3 minutes until glossy.
Spread on large plate and cool in refrigerator.
Combine ginger, garlic, remaining curry powder, and chilies.
Heat 3 T.
oil and cook chili mixture 1 to 2 minutes.
Should foam without browing.
Add celery then cabbage. When translucent, add carrots and noodles.
Combine chicken and noodle mixtures.
Use 2 T.
filling per spring wrapper.
Tuck in ends and include sprig of cilantro in last turn (to show through when fried).
Seal with egg yolk.
Deep fry about 3 minutes at 350 degrees and drain.
To make dipping sauce, blend chilies and garlic until pureed.
Add ginger juice and oil until blended.
Season with salt. Add cilantro just before serving.
(If serving right away, cilantro may be pureed with chilies.) Makes one cup.

1 Onion diced (1 cup)

2 lb Head green cabbage,dice

8 oz Tomato sauce

28 oz Can peeled tomatoes & juice

1 c Water

1/2 c Honey

1/4 c Lemon juice

1/3 c Raisins

1 lb Ground beef or veal or lamb

1/2 c Raw white rice

1 ts Worchestershire Sauce

1/2 ts Salt (optional)

Ground pepper to taste NOTE: This has a long cooking time.
It is a dish that is best prepared early in the day and reheated at serving time since the flavor improves.
NOTE: Ms.
Brody says that this dish could easily feed a crowd if you have a pot or pots big enough to double or guadruple, etc.
it.
1.
In a large heavy pot combine all the soup ingredients except the

raisins.
Bring to a boil over medium-high heat while preparing the meatballs.
2.
Combine meatball ingredients, stirring them to mix thoroughly.

With wet hands, roll the meat mixture in 1 1/4″ balls.
Add the meatballs to the boiling cabbage soup, reduce the heat to medium-low, cover and simmer for 2 hours.
3.
Remove the cover, add the raisins, and cook for another 30

minutes in the uncovered pot.
She suggests that mashed potatoes would be an excellent accompaniment.
Also, that the dish goes well with broad egg noodles.
Posted by Sheila Exner.
Courtesy of Fred Peters.

———————————MEATBALLS——————————— 1 lb Lean ground white meat

-skinless turkey 1/2 c Crushed fat-free saltine

-crackers 1/4 Onion, chopped

1 Egg, beaten

1 tb Chicken broth

1 tb Worchestershire sauce

1/4 ts Lite salt (optional)

1/2 ts Poultry seasoning

——————————–SPICY SAUCE——————————–
1/2 c Chili sauce

2 tb Vinegar

2 tb Brown sugar

Mix all of the meatball ingredients together and roll into bitesized balls.
Place meatballs on top of a broiler pan so any fat will fall through.
Bake at 375 degrees F.
for about 15-20 minutes. Mix spicy sauce ingredients as a dip for meatballs.
Yields 50 Meatballs.

2 c Lobster meat

1 tb Lemon juice

1 ts Dry mustard

1/3 c Butter

1 ts Worcestershire sauce

1/2 ts Salt;pepper to taste

Place all ingredients,except lobster,in top part of double boiler.
Melt over hot water;stir to blend well.Cut lobster in small pieces; add to mixture and cook 6 minutes.Serve on toast with lemon wedges.
Serves 4.

2 1/2 lb Boneless veal stew meat

6 c Low-sodium chicken broth

-OR all or part Water 1 sm Onion; roughly diced

2 Celery stalks; sliced

1 md Carrot; roughly diced

1/2 ts Salt; or as desired

1/2 ts Whole white peppercorns

1/4 ts Ground nutmeg

1/2 Lemon

5 tb Unsalted butter

5 tb All-purpose flour

1/2 c Dry sherry

1 c Whipping cream

24 sm Mushroom caps

24 Cooked crayfish tails

- shelled, -=OR=- 12 oz -Cooked lobster meat

COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high heat on top of the stove.
Cover and bring to a boil.
Remove any scum that comes to the top of the pot, then add the remaining broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender.
Meanwhile, melt the butter in a pot, over low heat, and whisk in the flour.
Cook, stirring, 2 minutes and remove from heat.
Set aside until the meat is cooked.
When the meat is done, remove it from the liquid with a slotted spoon.
Pick off and discard any vegetables that cling to the veal.
Place the butter-flour mixture over medium-low heat on the stove.
Strain the cooking liquid into it, whisking, and add the sherry and cream. Discard vegetables in the strainer.
Cook, stirring, until mixture thickens, about 3 to 5 minutes.
Replace the meat in the pot and add the mushrooms and crayfish.
Pour in the sauce, place the pot, uncovered, over medium heat and cook 10 minutes.
To serve, pour into a serving dish.

2 c Bisquick baking mix

2/3 c Milk

1/2 c Shredded cheddar cheese –

(2 oz.) 1/4 c Margarine or butter –

Melted 1/4 ts Garlic powder

Mix Bisquick thru cheese until soft dough forms; beat vigorously for 30 seconds.
Drop dough by spoonful into ungreased cookie sheet. Bake 8-10 minutes or until golden.
Mix melted butter or margarine and garlic powder; brush over warm biscuits before removing from cookie sheet.
Serve warm.
Makes 10-12 biscuits.Preheat oven to 450. Posted in KitMail by Donna J Hamilton <Donna.Hamilton@asu.edu. Recipe By : From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt

1 md Cabbage

1 1/2 qt Boiling water

3 1/2 ts Salt

1 lg Onion; minced

1/4 c Butter

1 lb Ground beef

1/2 c Cooked rice

1/4 ts Pepper

2 tb Lemon juice

2 tb Flour; mixed with

2 tb Water

1/8 ts White pepper

BOIL CABBAGE IN SALTED WATER 3-4 minutes.
Drain and reserve 2 1/2 cups water.
Cool cabbage, core and remove 12 large leaves. Spread leaves out flat.
Saute onion in 2 tablespoons butter until softened, then mix with beef, rice, 2 teaspoons salt and pepper. Put a spoonful of the mixture in the middle of each leaf, fold up sides, roll up and secure with a toothpick.
Place the rolls in one layer in a large pot, add reserved water, lemon juice and remaining butter.
Cover and simmer 1 hour.
Remove cabbage rolls from pot.
Mix flour paste into cooking liquid and cook 3-4 minutes until thickened.
Add remaining salt and white pepper.
Pour over cabbage and serve.

—
——–MEATBALLS INGREDIENTS——————-
2 lb Ground beef

3/4 c Parmesan cheese

1 c Bread crumbs

3 Eggs

2 md Cloves garlic, chopped

1 t Parsley

1 - lb lean ground pork or

-veal 1 - large egg

1/4 - cup fine dry bread crumbs

1 - tsp salt

1/2 - tsp caraway seeds

2 - Tbsp vegetable oil

1 - large onion, chopped,

-about 1 cup 1 - large green bell pepper,

-cored, seeded and cut into -1″ chunks 2 - Tbsp paprika

1 - 16 oz can stewed tomatoes

1 - 8 oz pkg wide egg noodles

1/4 - cup sour cream

2 - Tbsp chopped fresh parsley

In large bowl, combine pork, egg, bread crumbs, 1/2 tsp salt and caraway seeds; using hands or wooden spoon, blend well.
Shape into 1 1/2″ balls.
In 12″ skillet over medium-high heat, heat oil; add meatballs; cook about 12 minutes, turning frequently until well browned on all sides.
Using a slotted spoon, remove meatballs to plate.
To drippings in skillet, add onion, green pepper and paprika; cook, still over medium-high heat, 5 minutes, stirring frequently until vegetables are crisp-tender and well coated with paprika.
Return meatballs to skillet, along with tomatoes with their liquid and remaining 1/2 tsp salt.
Increase heat to high; bring to boil.

Reduce heat to low; simmer, covered, 10 minutes, stirring occasionally until meatballs are cooked through.
Meanwhile, prepare noodles according to package directions.
To serve: Stir sour cream into meatball mixture; remove from heat.
Spoon meatballs into serving platter.
Drain noodles; toss with chopped parsley; arrange on platter with meatballs.
Makes 4 servings.
Submitted By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN 1995 033213 GMT

1 pound spaghetti

1 tablespoon extra virgin olive oil

8 anchovy filets; oiled packed — oil reserved

drain and chop filets 2 garlic cloves — minced

29 ounces canned crushed tomatoes in puree

1/2 cup mediterranean black olives — pit and chop

then measure 2 tablespoons bottled capers — rinsed

and coarsely chopped if large 1 teaspoon dried oregano

1/2 teaspoon crushed red pepper

1 pound medium shrimp — peeled and deveined

1.
Bring a large pot of slightly salted water to a boil over high heat.
Add the spaghetti and cook, stirring occasionally, until barely tender.

2.
While the pasta is cooking, heat the olive oil and oil from the anchovy can in a large (12-inch) skillet over medium heat.
Add the garlic and cook, stirring often, until golden, about 1 minute. Add the anchovy filets and stir until they dissolve into paste, about 1 minute.

3.
Into the skillet, stir in the tomatoes, olives, capers, oregano and red pepper, and bring to a simmer.
Reduce heat to low and simmer for 5 minutes.
Add the shrimp and cook, stirring occasionally, until the shrimp turn pink and firm, about 3 minutes.

4.
Drain the pasta and return to the pot.
Add the shrimp sauce and mix well.
Transfer to a warmed, large serving bowl.
Serve immediately.

*Recipe from Simply Shrimp: 101 Recipes for Everybody’s Favorite Seafood by Rick Rogers, photographs by Jennifer Levy (Chronicle Books) reviewed by http://www.suntimes.com/output/cookbook/shrimp.html

Notes: This dish is a hearty meal in itself.
The puttanesca and fra diavolo in the sauce produce a memorable accompaniment to shrimp as well as mussels, clams or even canned or frozen lobster meat.

8/30/98 kitpath@earthlink.net

———————————–SAUCE———————————– 2 oz Almonds, blanched

1/2 lb Onions, coarsely chopped

8 Garlic cloves, peeled

4 Cubes ginger, 1″, peeled

;chopped coarsely 4 Green chillies, chopped

20 fl Yoghurt, plain

2 tb Surprisein seed, ground

4 ts Coriander seed, ground

1/2 ts Cayenne pepper

3 1/2 ts Salt

1/2 ts Garam masala

6 tb Vegetable oil

1/2 ts Whole cloves

16 Cardamom pods

1 Cinnamon stick, 2″ long

10 Peppercorns, black

———————————-GARNISH———————————- 4 tb Sultana raisins

1/2 oz Almonds, blanched, slivered

Make sure that all the fat has been trimmed from the outside of the leg and that most of the fell (parchment-like white skin) has been pulled off.
Put the leg in a baking dish made, preferably, of pyrex or stainless steel.
Put the 2 oz.
almonds, onions, garlic, ginger, green chillies, and 3 tablespoons of the yoghurt into the container of a food processor or blender and blend until you have a paste.
Put the remaining yoghurt into a bowl.
Beat lightly with a fork or a whisk until it is smooth and creamy.
Add the paste from the processor, the cumin, coriander, cayenne, salt and garam masala.
Mix.
Push some of the spice paste into all the openings in the lamb.
Be quite generous.
(I forgot to say, you need to ask the butcher to make a deep pocket to hold a “stuffing”, in this case, some spice paste mixture, or make a pocket yourself) Spread the paste evenly on the underside of the leg (the side that originally had less fat.) Now, using a small, sharp, pointed knife make deep slashes in the meat, and push in the spice paste with your fingers. Turn the leg over so its outer side (the side that was once covered with fat) is on the top.
Spread a very thick layer of paste over it.
Again, make deep slashes with the knife and push the spice paste into the slashes.
Pour all the remaining spice paste over and around the meat.
Cover with plastic cling film and refrigerate for 24 hours.
Take the baking dish with the meat out of the refrigerator and let the meat come to room temperature.
Remove the cling film.
Heat the oil in a small frying pan over a medium flame. When hot, put in the cloves, cardamom, cinnamon and peppercorns. When the cloves swell - this takes just a few seconds - pour the hot oil and spices over the leg of lamb.
(My note: I found the spices jumped and spat in the oil quite a lot - make sure your arms and counter are well protected) Preheat the oven gas mark 6, 400 F. Cover the baking dish tightly either with its own lid or with a

large piece of aluminium foil.
Bake, covered, for 1 hour 30 minutes.
Remove the foil and bake uncovered for 45 minutes.
Baste 3-4 times with the sauce during this period.
Scatter, or arrange in a pattern, the sultanas and the 1/2 oz.
almonds over the top of the leg and bake for another 5-6 minutes.

Remove the baking dish from the oven and let it sit in a warm place for 15 minutes.
Take the leg out of the pan and set it on a warm platter.
Spoon off all the fat from the top of the sauce.
Use a slotted spoon and fish out all the whole spice in the sauce. Discard the spices.
Pour the sauce around the leg.
My Notes: I served the sauce separately, in a gravy boat.
It is delicious!

4 Frozen rock lobster tails,

-weighing abt 8 ounces ea 3 c — Water

1 tb Chicken seasoned stock base

1 tb Onion flakes

6 Coriander seeds

1 Bay leaf

1 tb Vegetable flakes

3 Peppercorns

5 tb Butter

5 tb Flour

1 t Bon Appetit seasoning

1 t Salt

3 c Milk

1 c Cream, light

Bring enough water to a boil to cover lobster tails; add 1 tsp salt to each 1 quart of water.
Drop frozen lobster tails into water and boil 11 minutes (or 3 minutes plus the weight of the largest lobster tail) Remove meat from lobster shells and dice.
Set aside. Crush shells and put in saucepan.
Add the 3 cups water, seasoned stock base, onion flakes, coriander seed, bay leaf, vegetable flakes and peppercorns.
Simmer 30 minutes; strain.
Melt butter; stir in flour, bon appetit and salt.
Cook until bubbly.
Remove from heat and add milk.
Simmer over low heat, stirring constantly, until thickened.
Stir in lobster stock, lobster meat and cream.
Do not allow it to boil.
Serve piping hot.
Source: Spices of the World Cookbook by McCormick Shared by: Sharon Stevens Fidonet HOME_COOKING echo

2 Chicken lobsters,boiled

1/2 c Milk

1/2 ts Dry mustard

2 tb Butter

2 tb All purpose flour

5 sl Bread

1 c Milk or cream

Salt and paprika to taste Bread crumbs or crushed cereal flakes for topping Melt butter in top of double boiler.
Add flour, mustard, salt and paprika.
After making a paste of these, slowly, add cream or milk.
Stir constantly to make smooth and continue to stir and cook until thickened.
Add the lobster meat which has been cut into serving pieces.
To the creamed lobster, add the bread, crusts removed, which has been broken into pieces,not too small. Mix well and pour into casserole dish.
Top mixture with buttered coarse bread crumbs or crushed cereal flakes.
Bake in a 350 degree oven only long enough to reheat mixture and lightly toast topping. Makes 4 generous servings.

2 lb Ground Beef Chuck

2 T Margarine

1 ea Med.
Green Pepper, Chopped

1 ea Med.
Onion, Chopped

16 oz (1 cn) Stewed Tomatoes

1/2 t Basil

1/4 t Thyme

2 T Unbleached Flour

1 x Ital.
Bread Basket

———————————GARNISHES——————————— 1 x Green peppr rings

1 x Cherry Tomatoes

Lightly shape ground beef into 1 1/2-inch balls.
Lightly brown balls in margarine in large frying-pan, about 5 minutes.
Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally.
Drain tomatoes, reserving liquid.
Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls.
Cover tightly and cook slowly 5 minutes.
Combine reserved tomato liquid with flour, stirring until smooth.
Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick.
Meanwhile prepare Italian Bread Basket and place on platter.
Spoon meatball mixture into and around bread.
Garnish with green pepper rings and cherry tomatoes, if desired.
Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced

1/4 Cup Margarine, Melted

1/4 Cup Parmesan Cheese, Grated

Cut a 3/4 slice from top of bread.
With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf.
Place loaf on foil in shallow baking pan.
Brush top, sides and inside of bread with melted margarine.
Sprinkle loaf with Parmesan cheese, coating sides evenly.
Bake in hot oven (400 Degrees F.) for 10 minutes.

——————————TOMATO PRODUCTS——————————
12 oz Tomato paste

16 oz Tomato sauce

28 oz Tomato puree

28 oz Tomatoes, crushed

———————————SEASONINGS——————————— 4 Garlic cloves

1 lg Bay leaf

1 tb Sugar

1/2 ts Black pepper, ground

1 tb Oregano

1 tb Thyme

1 ts Coriander

2 ts Rubbed sage

2 ts Cilantro (or less;

-optional) 2 tb Parsley

2 ts Basil

1/2 ts Red pepper, crushed

1 md Onion

1/3 c Olive oil

1 tb Sesame oil

———————————MEATBALLS——————————— 1/2 lb Italian sausage,

-sweet 1/2 lb Ground beef, lean

4 tb Worcestershire sauce

2 ts Sesame oil

2 tb Olive oil

1/3 c Bread crumbs

1 ts Sage

2 ts Rosemary

1 ts Thyme

1 ts Basil

1/2 c Sherry

Chop the garlic very finely.
Chop the onion.
Combine in a suitable pot the tomato products and seasonings.
Bring to a simmer. In a bowl, combine the meatball ingredients except the sherry. Break this mixture apart into small balls or bits according to preference.
Heat a wok or skillet and saute the meat mixture until cooked to ‘rare’.
Do not overcook or singe the meat.
Remove the grease from the meat mixture by straining in a colander, then return to the hot wok or skillet and reheat.
Add sherry and reduce. Add this to the sauce in the pot.
Simmer this mixture on the lowest possible heat for 6 or 7 hours.
Stir occasionally.
NOTES: * An exotically spiced spaghetti sauce with meat — This is a very adaptable sauce which can be used in any recipe requiring tomato sauces.
Best on spaghetti with garlic bread! * I have found that Hunt’s tomato products deliver the best flavor for this sauce; they are somewhat sweeter and less acidic than other brands.
I always use Lea and Perrins Worcestershire sauce.
* This spaghetti sauce is the work of about 2 years experimentation.
It has won some of the local cooking contests here in Maine.
: Difficulty: easy and fast but tedious.
: Time: 1 hour preparation, 7 hours cooking.
: Precision: approximate measurement OK.
: Michael R.
Dow : University of Maine, Police Dept., Orono, Maine, USA : DOW@MAINE.BITNET : @spar-20.arpa decwrl!spar!cheadle : Copyright (C) 1986 USENET Community Trust

1 ts Olive oil

1 lb Carrots, peeled and coarsley

-chopped 3 c Coarsely chopped onion

3 c Coarsely chopped green

-bell pepper 3 tb Finely chopped garlic

1 1/2 lb Mushrooms, sliced

8 c Peeled and coarsely chopped

****OR**** (see next line) 2 ea 28 oz cans plum tomatoes

-with basil, chopped 1 ea 6-oz can tomato paste

2 c Dry red wine **OR** 1 c each

-dry red and marsala 3 c Beef broth

1 Lemon, thinly sliced

1 1/2 c Finely chopped fresh

-italian parsley 1/4 c Shredded fresh basil

1 tb Dried oregano

Salt and pepper 1 lb Swordfish, cut in 2″ pieces

3 ea Lobsters, about 1 1/2 lb.

-each, cut into pieces 24 Hard-shell clams, scrubbed

1 lb Mussels, scrubbed and

-debearded 1 1/2 lb Cod, cut in 2″ pieces

1 lb Large shrimp, shelled

-and deveined In a very large kettle, heat the oil over medium heat.
Add the carrot, onion, pepper, garlic and cook, stirring occasionally, for 10 minutes.
Add the mushrooms, tomatowith juices, tomato paste, wine, broth, lemon slices, 1 cup of the parsley, basil, oregano, and salt and pepper to taste.
Bring to a boil, reduce heat and simmer for 20-25 minutes.
Add the swordfish and lobster and simmer, covered, for 15 minutes.
Add the clams, mussels, cod, and shrimp and simmer, covered, for 10 more minutes, or until the clams and mussels have opened and the fish is cooked. Serve the cioppino in large bowls, sprinkle with the remaining parsley.

To make
sauce: In a 2 quart saucepan over medium-low heat, saute’
the celery and onions in the stock for about 5 to 7 minutes. Add
the tomatoes, basil, vinegar and oregano.
Cover and simmer for
20 minutes.
Set aside while you make the rolls.
To make the cabbage
rolls: In a small saucepan over low heat,
saute’ the onions, mushrooms and garlic in the stock for 3 to 5
minutes.
Transfer to a large bowl.
Stir in the rice or barley,
tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.
3. blanch
the cabbage leaves in boiling water for about 3 minutes,
or until pliable.
Drain.
Place about 1/2 cup of mixture on
each leaf.
Roll the leaf tightly to enclose the filling.
4.
Coat a 9×9
baking dish with no-stick spray.
Add the rolls, seam
side down.
Spread 1 cup of the tomato sauce over the rolls.
Cover with foil and bake at 400 F for 25 to 35 minutes.
Serve
the heated cabbage rolls with the remaining sauce.

Per serving: 230 calories, 2 g fat (7%), 8.
g dietary fiber,
9 g protein, 0 mg cholesterol, 422 mg sodium.
A good
source of vitamin C.

4 Zucchini and/or yellow

-squash, sliced 1 Spanish onion, cut into

-large chunks 1 pk Lipton Recipe Secrets

-Italian Herb with Tomato -Soup Mix 1/4 c Olive or vegetable oil

8 oz Uncooked penne, cooked and

-drained 3/4 c Diced roasted red peppers

1/4 c Red wine vinegar, apple

-cider vinegar or white -vinegar On broiler pan, arrange zucchini and onion.
Brush with Italian Herb with Tomato Soup Mix blended with oil.
Grill or broil 5 minutes or until golden and crisp-tender.
In bowl, toss cooked pasta, vegetables, roasted peppers and vinegar.
Serve warm or at room temperature.
Makes about 4 main dish or 8 side dish servings.
Taste Tested Recipe from The Lipton Kitchens.